Carrot Coconut Cheesecake Bars

Prep time: About 10 minutes

Baking Time: 25 to 30 minutes

Calories per serving: 133 amazing calories

This recipe came out moist, nutty, sweet enough and yet I didn’t even use butter or sugar! Unreal, right?

Oh and I also used a minimal amount of flour. I almost substituted the eggs as well, but I didn’t want to go overboard.


So here’s what you need in making these awesome, healthy bars:

2 cups, Corn Flakes Original, ground

1 cup Quick Oats

½ cup King Arthur – My Unbleached Whole Wheat Flour

1 tsp Pure Baking Soda

1 tsp ground cinnamon

½ tsp nutmeg

1 tsp sea salt

2 large eggs, slightly beaten

2 cups fresh carrots, grated

1/3 cup unsweetened apple sauce

1/3 cup agave nectar (split into 2 parts)

1/3 Less Fat Cream Cheese, softened (preferably in room temperature)

¼ cup Bob’s Red Mill – Flaked Coconut (Unsweetened)

Preheat your oven to 325 deg F (167 deg C). Lightly grease a square ceramic or metal pan (9” x 9” ideally) with baking spray, including the sides. Note that I used a ceramic pan.

Grind your corn flakes until they’re fine. I used my food processor to grind up mine but feel free to crush them in a ziplock bag in case you do not have a food processor. A blender would work just fine as well. Set aside the ground corn flakes.

In a medium mixing bowl, put in the oats, flour, baking soda, cinnamon, nutmeg and salt. Add the ground corn flakes and mix well.

Then add eggs and mix well. Add one portion of the agave, then the apple sauce and grated carrots into your mixture and blend well with the rest of the corn flakes mixture. Your mixture will be a little dense but no worries, it’s perfectly normal. Set aside.

In a small bowl, mix together the cream cheese, coconut flakes and other portion of the agave nectar. I just used a durable spatula to mix mine well for about 3 minutes.

Put in the carrot batter evenly onto the greased pan. Then spread the cream cheese mixture on top of the carrot batter until everything’s covered with the cream cheese mixture.

Bake the bars between 25 to 30 minutes. I baked mine for 30 and it still came out moist enough. I think 27 minutes will be the perfect amount of time.

Oh boy, my lucky teammates are getting a taste test tomorrow – it’s my other favorite part. The most favorite part, of course, is my own taste test! These were great for breakfast 🙂

            Eat well and be well. – Ella Bella

Note: Feel free to use brands other than what’s noted. These are merely suggestions.

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2 Responses to Carrot Coconut Cheesecake Bars

  1. hanokitty says:

    Looks delicious!

  2. Lindsey says:

    The coconut inside the frosting was the best part! =)

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